salad veggiessuch as butter salad mix, red bell pepper, and yellow grape tomatoes
In a large nonstick skillet, cook the ground chicken until no longer pink, breaking up the meat as it cooks. Add the taco seasoning, tomato sauce, and water. Simmer gently for 10 minutes to combine flavors and thicken it up. Cool.
Divide the Avocado Herb Dressing (2 T per day), prepared taco meat, and veggies among 5 containers (or more of you don't have containers with compartments) so that they are kept separate from each other until ready to eat. I also store the salad dressing in the freezer to keep. Then just let the dressing thaw in the morning, give the taco meat a quick zap in the microwave, and toss it all together for lunch. Yields: 5 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!